229
42
14
港鐵香港站 E2 出口, 步行約5分鐘 繼續閱讀
電話號碼
31968860
31968888
開飯介紹
Caprice提供上乘的法國菜,大廚以正宗法式煮法烹飪菜餚,適合配搭入口法國紅酒。餐廳內環境高雅舒適,客人更可觀賞維港景色。 繼續閱讀
獎項殊榮
最優秀開飯法國菜 (2012-13, 2015), 米芝蓮二星餐廳 (2009,2014-2018), 米芝蓮三星餐廳 (2010-2013,2019-20), 亞洲50最佳餐廳 (2018)
特色
浪漫情調
同客食飯
慶祝紀念日
營業時間
今日營業
12:00 - 22:30
星期一至日
12:00 - 22:30
付款方式
Visa Master 現金 AE 銀聯 JCB
座位數目
110
其他資料
Wi-Fi 詳細介紹
酒精飲品
自帶酒水 詳細介紹
泊車 詳細介紹
電話訂座
加一服務費
招牌菜
和牛伴野菌 香煎龍脷柳 海蟹蝦卡帕西歐醃黃瓜,芥末果凍和Osetra魚子醬 暖鴨肝伴茴香草莓甜香料醬 煎海鱸魚伴大蒜
食評 (308)
等級4 2020-12-22
1469 瀏覽
Another long leave to satisfy human resources demand for minimum leave. The good thing is weekdays are so much easier to reserve a table at these popular restaurants. It is quite natural to compare Caprice with L'atelier as both have 3 stars. I got a window seat and was able to enjoy the stunning view while having this lunch. The interior decor was also really lovely. This I have to give points to Caprice over L'atelier.As any Michelin restaurant, their bread was superb and they will kindly ask whether you need to refill it . I love their chili bread the most. I would recommend the salted butter for the chili bread while the non-salted one for the croissant.(just personal preference)Since I was in no hurry, I went for the full 5 course. The server kindly recommended some of the dishes to meThe amuse bouche was quail egg with salmon and potato puree. The yolk was perfectly runny and it could have been a course of meal by itself.The Brittany scallops were succulent but the celery definitely needs some mentioning. Their celery does not have the typical "grass" flavor that many people dislike.The Lobster Bisque was extremely rich, almost acting like a sauce for the ravioli. Despite being soaked in the soup, the ravioli still remained al dente.For the fish, I chose the Wild Caught Fish which was John Dory(something I never tried before). The fish itself was moist with a slightly firm texture. Alone it would have been a bit bland but the bread crumb sauce added a lovely aroma to it and the crust on top gave it its needed  extra flavor.I initially ordered the pigeon but that day they actually served duck breast sirlon which they forgot to change the menu. It was fine for me. Unfortunately, like L'atelier, they had a miss in their meat. For Caprice, they got the sauce right. However, the duck breast was a bit tough, mainly the bottom part.  Again, it was saved by its dessert. The presentation and chrismassy. The clementine filling inside balanced the sweet chestnut and chocolaet outside and the vanilla ice-cream at the bottom brought both of these contrasting flavors together.Coffee and Petit Four finally came. Despite the pear flavored puff, passion fruit cheese tart and pistachio chocolate were good, I have to say the petit four of L'atelier is slightly better. The service here, just like all Four Seasons hotel, is impeccable.  繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2020-10-14
5677 瀏覽
又到左一年一度我都想做自己呀媽, 好羨慕佢有個咁好的女的日子LOL我係好中意幫媽安排慶祝活動嫁, 由餐廳到禮物, 我都好中意諗呢類心思野, 興趣黎, 性格黎所以, 緣份安排下做到我重視的人的話, 確實係幸福-我生日冇去, 所以媽生日就去番四季酒店的 caprice 食LUNCH 呢度唔係唔靚, 但個種靚又真係唔係太中意港島呢邊的景, 真係冇尖沙咀望過黎咁靚而且我不嬲中意夜景多d叫左8個courses的lunch,唔虛偽, 法國菜一直都係唔岩食, fine dining永遠只係for食景, 食環境, 食感覺, 從來都唔覺好食 (偶然一兩道菜好似乳鴿同龍蝦從來都ok的)因為法國菜, d汁同調味好鬼奇怪, 好濃烈又搶哂d味, 唔係太咸就太酸, 什至係兩種, 可能中國/日本烹調做法多數堅持係原材料的新鮮度, 調味只係帶出原料的鮮, 所以岩食好多法國菜真係好恐佈lol 擺盤又多餘, 懶靚咁, ok的精緻係好事, 但唔好食lol我係幾中意食法國菜好經典的乳鴿同鴨肝但唔人道麻 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2020-10-05
4153 瀏覽
上次來Caprice,香港都仲未有米芝蓮,今次再訪,係因為之前買落四季酒店嘅dining voucher,等到而家疫情緩和,急急腳出嚟嘆番個尊貴的long lunch!買voucher嘅時候,四季係唔俾食lunch嘅,但基於疫情反覆,酒店最終都俾客人於午餐時段行使voucher。今日我哋食嘅五道菜餐單,由Chef Guillaume為我們發板,加埋wine pairing,埋單連加一約$2200/位,個人認為這錢花得值。先講環境,午餐時段非常光猛,加上天公做美,喺藍天白雲嘅襯托下用膳,心情都靚啲啦。由終太遲訂位,坐唔到窗邊位置,但甫進餐廳,豪華招牌水晶吊燈在陽光照耀下閃閃新輝,兩個字,氣派!論服務,貼心度100%,郁一郁都會有人過嚟協助你。三星米芝蓮法國餐廳,當然有大量法國型男招呼大家,風度翩翩,再同你詳細介紹每個菜式以及所配對餐酒,都係兩個字,專業!先講麵包,新鮮熱辣是基本,超級推介大家吃辮子麵包,軟熟帶點辣勁。手工法國牛油用上le beurre bordier butter,有salted及unsalted兩款比客人選擇。頭盤~夏天是吃蕃茄的季節,Caprice的蕃茄並唔係普通蕃茄,係Chef Guillaume媽媽喺法國指定農場空運過嚟嘅新鮮有機蕃茄。底層的蕃茄啫喱味道清新,配埋新鮮蕃茄肉、阿拉斯加蟹腳、同大量魚子醬進食,這個組合,有得輸嗎?接着是海鮮,今次吃的是小龍蝦,火候控制得非常好,肉質鮮嫩有彈性;伴碟的cannelloni注滿了味道濃郁的菇菌,同creamy的醬汁配合得天衣無縫。Chef為我們準備了兩道主菜,seabream及鴨胸,大家都將focus放喺鴨胸身上,因為實在太出色了。由chef親自serve,打開煲蓋,香煙四起,粉紅色的鴨胸肉嫩多汁味濃,配對的餐酒,竟然用上滴滴金chateau d'yquem,靚仔sommen拎支6L的d'yquem(1996)過嚟,真係忍唔住要影多兩幅相。甜品係招牌香蕉朱古力千層酥,配搭看似簡單,但係要做得好吃,絕對顯功力。基本上已經飽到反肚,最後的petit fours本來無諗住食,但基於每件都非常好吃的情況下,尤其係焦糖朱古力,卒之都係全部食哂.....已經約定,每年中秋前夕都要嚟豪一豪,喺度預祝咁多位中秋節快樂。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2020-09-22
4631 瀏覽
人生總是有幸有不行,大家樂觀面對就好了。今年生日,正遇上食肆冇晚市!但又正因如此,四季酒店的七折優惠卷 Dinning Bond 可在中午用上;更托朋友的福, Caprice 大廚特別在午市烹調 Chef Special Menu 給我,價錢變得更相宜,這一餐絕對是折上折,性價比高! (後來發現午市 的 Carte Blance 套餐亦供應類似菜式,若然有興趣可點選。)四道菜 off menu 菜式,皆是招牌及時令的組合,每位$1488。 食材優質,烹調水準之上,值得重臨! Fresh Bread  餐前麵包早已知道 Caprice 的麵包好得,果然令我停不了口!尤其喜歡扭曲型的辣椒包 Chilli Bread,細心看,可見點點紅椒,包身非常香軟、透出少少辣辣地的味道,                                             撕開麵包可見高根麵粉之質素,棉密有力,愛上了,吃了三個。另外的千層酥餅同樣有水準,酥香鬆脆,兩個包無需醮牛油已經味道足夠;牛油方面比較基本,一款有鹽、一款無鹽。   Tomato from Loire Valley with Kristal caviar 法國蕃茄配特級魚子醬前菜到,看來多元及漂亮,其實只有蕃茄及魚子醬,紅色橙色的法國蕃茄片、配上底層的蕃茄蓉,加上魚子醬,鹹香酸甜交織,頗醒胃。Loire Valley  的蕃茄,據說是大廚的媽媽親手種的。  Alaskan King Crab and Tarbouriech Oyster   阿拉斯加蟹肉伴法國鮮蠔及海鮮啫喱配特級魚子醬用貝殼盛載且放上金箔,造型精緻矜貴。荷蘭豆蟹肉沙律上有金箔及魚子醬,下有海鮮啫喱。蟹肉味鮮,相信新鮮生拆,特級魚子醬鹹香討好,底層的海鮮啫喱充滿海水味,逐一嚐味之後,大家切記必須混合所有材料再嚐,剎那間,海水鹹鮮之味湧出,變得強烈,喚醒味道,別有一番感受。  Guilvinec Turbot  法國多寶魚伴香烤芒果配藏紅花汁橙色的芒果藏紅花醬汁很矚目,擺盤有美感值得欣賞一下先吃。醬汁是大廚之得意之作,清酸香甜、順滑協調,成功為魚提味。 首次吃到如此肉厚的多寶魚,肉嫩滑,與酸甜味的醬汁夾得來。伴菜有慢煮矮瓜,加上番茄粉末等增多彩色澤。   Roasted Pigeon  法國乳鴿伴蠺豆配威士忌鴨肝汁乳鴿是從法國小農莊特別選來的,肉質細嫩緊緻,的確優質,旁邊的粉嫩鵝肝只能成配角,我寧願多一片乳鴿肉。                                         反而伴菜的薯,造成長條型、層層疊疊的,令其更有咬口,本味清甜,配合紫菜絲可以。                      傳統法菜的味道,食材優質。   Raspberry Macaron  士多啤梨馬卡龍尾場小休,送上法式餅仔以作 refreshing 清洗味蕾,這非常細心製作,成份主要是紅菜頭及野莓,頂端野莓子蓉,兩層馬卡龍主央的薄片是紅菜頭做的。 味道香酸,馬卡龍口感煙靱,好吃。 Banana Chocolate Millefeuille   香蕉巧克力伴榛子杏仁脆餅配可可雪葩濃郁的香蕉朱古力脆餅,五層滋味,魔鬼的誘惑。榛子脆餅,採用新鮮香蕉製造,慕絲幼滑,朱古力濃郁,多層次的享受。  Coffee & Petit Fours  咖啡及精美甜品實至名歸,精美的甜品。   繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2020-12-18
467 瀏覽
好幾年都無再食過了,聖誕節快到,約了同事慶祝一番。坐低首先叫了杯醒神又開胃的citrus mocktail, 好fruity.叫了lunch-set, 便上了好好味的麵包,我選擇了soft bread. 牛油是用Bordier butter,法國全人手製作,好特別的味道。跟住上了amuse bouche, 是慢煑三文魚配sour cream 同汁。以三星來説,似乎普通了些。頭盤我們兩個點了和澳洲和牛他他拌法國生蠔配特級魚子醬(+550)和法國式鴨肝凍㧗伴核桃配香梨醬來share.見到未食都已好滿足,雖然要另加錢,但食材高質是值得的。Caviar 是用Ossetra的,好高級, 好好味。法式鴨肝凍都好滑及野味,有濃濃的酒香配香梨醬汁,十分balance. 分量頗大,比一般法國菜的分量大,不錯。主菜我們都點了法國乳鴿伴南瓜及榛子脆片配東方風味醬,主菜略遜色一點,乳鴿是法國的一度出色菜,配以略帶咖喱的汁,反而覺得把它降低層次。乳鴿本身煮得好滑,只是不太喜歡他們的醬汁。今次試試cheese platter, goat cheese同sigature cheese 都好特別,好有驚喜。甜品我點了熱帶果巴巴配芒果雪葩,好fruity,但係可能因為對三星級的期望,所以沒有WOW的factor.最後的petite four都不過不失,合格。總括來說,食物是有水準,但是由於期望太大,有點兒失望!可是服務水準就一流,Barry好細心的招呼,介紹每一道菜的食材及來源,好像上了一課,十分滿意。價錢方面,$645 三道菜連咖啡,算是抵食。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)